Ingredients:
1 sm head Garlic
Olive Oil
1 lb Red Potatoes
3 Tbsp Butter
1/2 cup Heavy
Salt
Pepper
Directions:
Preheat over to 425 degrees.
Slice off the very top of the garlic head and drizzle it with olive oil. Wrap it in foil and bake for 30 minutes on a sheet tray. Remove from over and let cool.
Wash potatoes and quarter them evenly. Place in a pot with cold water on top of stove. Add salt and bring to a boil. Cook until tender and drain.
Remove garlic cloves from the head and mash.
Place potatoes back into the pot and mash.
Heat butter and cream on top of stove until butter melts.
Add mashed garlic cloves to potatoes. Add butter/cream mixture and stir everything together until well blended.
Salt and pepper to tase.
Showing posts with label Side Dish. Show all posts
Showing posts with label Side Dish. Show all posts
Saturday, February 13, 2010
Monday, January 18, 2010
Roasted Broccoli with Parmesan
Roasted Broccoli with Parmesan
Ingredients:
1 head broccoli
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan
Directions:
Preheat your oven to 400 degrees F.
Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.)
Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes.
Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes.
Transfer to a serving bowl or platter and serve immediately.
Ingredients:
1 head broccoli
1 tablespoon olive oil
Salt and freshly ground black pepper
2 tablespoons grated Parmesan
Directions:
Preheat your oven to 400 degrees F.
Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.)
Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes.
Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes.
Transfer to a serving bowl or platter and serve immediately.
Fried Rice Restaurant Style
Fried Rice Restaurant Style
Ingredients:
2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas 2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste (optional)
Directions:
1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again
Ingredients:
2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas 2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste (optional)
Directions:
1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again
Sunday, January 17, 2010
Homemade Cranberry Sauce - Crock pot
Homemade Cranberry Sauce
Ingredients
--12 oz cranberries (fresh or frozen)
--1/2 cup orange juice
--1/2 cup water
--1/2 cup brown sugar
--1/2 cup white sugar
--1/4 tsp cinnamon
The Directions
I used a 1.5 quart crockpot. It worked well for this recipe. If you only have a huge crockpot, you can put an oven-safe dish into it to create a smaller cooking vessel.
Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I had the kids squeeze fresh juice, but you can use store-bought if that's what you have on hand.
Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you'll wonder how on earth it could possibly turn into cranberry sauce.
Cover and cook on high. It will take about 3 hours.
Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock. It wasn't until about 2 hours in that my cranberries were soft enough to do this.
Smoosh all of the cranberries. Stir well.
Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!
Serve. This easily can be made a few days before your holiday dinner.
Ingredients
--12 oz cranberries (fresh or frozen)
--1/2 cup orange juice
--1/2 cup water
--1/2 cup brown sugar
--1/2 cup white sugar
--1/4 tsp cinnamon
The Directions
I used a 1.5 quart crockpot. It worked well for this recipe. If you only have a huge crockpot, you can put an oven-safe dish into it to create a smaller cooking vessel.
Rinse off the cranberries and put them into your crockpot. Add the orange juice and water. I had the kids squeeze fresh juice, but you can use store-bought if that's what you have on hand.
Add the sugar and the cinnamon. Stir. There will be an awful lot of liquid, and the cranberries will float and you'll wonder how on earth it could possibly turn into cranberry sauce.
Cover and cook on high. It will take about 3 hours.
Stir every hour or so. When the skin from the cranberries has softened, the cranberries will "pop" when pushed with a spoon up against the side of the crock. It wasn't until about 2 hours in that my cranberries were soft enough to do this.
Smoosh all of the cranberries. Stir well.
Heat enough for it to be warm throughout. Take the lid off and heat on high for another 30 to 45 minutes. Your house will smell wonderful!
Serve. This easily can be made a few days before your holiday dinner.
Potato-Bacon Torte
Potato-Bacon Torte
Ingredients
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows or use store bought
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Directions
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
Pie Crust:
Ingredients
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Directions
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Yield: 2 (9-inch) pie crusts
Ingredients
4 strips bacon
3 sprigs fresh thyme
2/3 cup heavy cream
2 Pie Crusts, recipe follows or use store bought
3 medium baking potatoes, peeled
Salt and freshly ground black pepper
1/4 cup grated Gruyere cheese
1 egg yolk, whisked with a splash of water
Directions
Preheat the oven to 375 degrees F.
In a skillet over medium heat, cook the bacon until just crispy. Drain on paper towel lined plate and set aside. Crumble the bacon when cool to the touch.
Meanwhile, in a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
Remove the pie pan from the refrigerator. Slice the potatoes in half lengthwise and then finely slice the potatoes. Working in circles, arrange the potato slices in the pie crust, stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. Continue layering until the pie pan is nearly full. Top with an even layer of the cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices. (You may not use all the cream.)
Roll out the remaining disk of refrigerated dough. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.
Pie Crust:
Ingredients
1 cup butter (2 sticks), cubed and chilled
2 1/4 cups all-purpose flour
1 teaspoon salt
8 to 10 tablespoons ice water
Directions
Put the butter, flour, and salt in the food processor, and pulse lightly just until the mixture resembles wet sand. Add the water, 1 tablespoon at a time, pulsing briefly after each spoonful of water. Keep adding water until the dough just begins to gather into larger clumps. Transfer equal amounts of the dough into 2 resealable plastic bags and pat each into a disk. Let rest in the refrigerator for at least 30 minutes. Remove 1 of the disks from the bag to a flour coated surface. Using a rolling pin, roll the dough out to a 10-inch round. Gently fit the rolled dough into a 9-inch pie pan, and refrigerate while you prepare the torte ingredients.
Yield: 2 (9-inch) pie crusts
Sweet Potato Crunch
Ingredients
1 large can of sweet potatoes or 3 cups of cooked, mashed sweet potatoes
1/4 cup sugar
1/4 cup milk
2 eggs
2 Tbsp. vanilla flavor
1/4 stick butter, melted
Topping
1 cup flour
1 cup brown sugar
1 stick butter, melted
pecan nuts
Directions
Preheat oven 350 degrees
Mix sweet potatoes, sugar, milk and eggs. Beat together. Add vanilla flavor and butter, mix together. Pur into 9 x 13 dish.
Mix flour, brown sugar, butter, and nuts. Add to top.
Bake for 30 mintues or until brown.
1 large can of sweet potatoes or 3 cups of cooked, mashed sweet potatoes
1/4 cup sugar
1/4 cup milk
2 eggs
2 Tbsp. vanilla flavor
1/4 stick butter, melted
Topping
1 cup flour
1 cup brown sugar
1 stick butter, melted
pecan nuts
Directions
Preheat oven 350 degrees
Mix sweet potatoes, sugar, milk and eggs. Beat together. Add vanilla flavor and butter, mix together. Pur into 9 x 13 dish.
Mix flour, brown sugar, butter, and nuts. Add to top.
Bake for 30 mintues or until brown.
Classic Macaroni and Cheese
I made this today for the first time and it's the best mac and cheese I've ever eats.
Ingredients
2 cups milk
2 Tbsp butter
2 Tbsp all-purpose flour
1/2 tps salt
1/4 tps black pepper
1 (10 oz) block extra shart Cheddar cheese, shredded
1/2 (16 oz) package elbow macaroni
Directions
Preheat over to 400 degrees.
Cook elbow macaroni as directed on package.
Microwave milk at High for 1 1/2 minutes. Melt butter in a large skillet or pot over medium-low heat; whish in flour until smooth. Cook, whisking constantly, 1 minute.
Gradually whisk in warm milk, and cook, whisking contantly, 5 minutes or until thickened.
Whisk in salt, black pepper, 1 cup shredded cheese until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt baking dish; top with remaining cheese.
Bake for 20 mintue or until golden and bubbly.
Sauce will thicken after removed from oven.
Ingredients
2 cups milk
2 Tbsp butter
2 Tbsp all-purpose flour
1/2 tps salt
1/4 tps black pepper
1 (10 oz) block extra shart Cheddar cheese, shredded
1/2 (16 oz) package elbow macaroni
Directions
Preheat over to 400 degrees.
Cook elbow macaroni as directed on package.
Microwave milk at High for 1 1/2 minutes. Melt butter in a large skillet or pot over medium-low heat; whish in flour until smooth. Cook, whisking constantly, 1 minute.
Gradually whisk in warm milk, and cook, whisking contantly, 5 minutes or until thickened.
Whisk in salt, black pepper, 1 cup shredded cheese until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt baking dish; top with remaining cheese.
Bake for 20 mintue or until golden and bubbly.
Sauce will thicken after removed from oven.
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